Set sous vide temperature to 56 degrees celcius. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.
Combine all of the ingredients of the basil chimichurri sauce in bowl and mix well. Season to taste and cover and refrigerate to let flavors blend together.
After too hours, remove lamb chops from bag and dry well with paper towel. Sear with torch or scalding hot well oiled pan. Slice the between the bones and liberally top with basil chimichurri sauce and enjoy.
Sodium: 1163mg | Calcium: 224mg | Vitamin C: 9mg | Vitamin A: 1566IU | Sugar: 2g | Fiber: 2g | Potassium: 2117mg | Cholesterol: 755mg | Calories: 3747kcal | Saturated Fat: 151g | Fat: 342g | Protein: 146g | Carbohydrates: 9g | Iron: 15mg